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1
100 instant salad chicken breasts, 3 asparagus stalks, 1 small bag of Japanese tofu, a little onion, and a little seaweed. -
2
Wash the asparagus, remove the old roots, cut into sections, blanch for 1 minute, remove and cool immediately. -
3
Slice the chicken breast, slice the Japanese tofu, dice the onion, and tear the nori into pieces. -
4
Put a plate. -
5
Pour on salad dressing, tomato sauce and black pepper sauce. -
6
Mix it and it’s ready to eat.